Eggplant RatatouilleCuisine: Pesach Category: Vegetable Servings: 6 Ingredients:1 small eggplant, peeled & cubed1 zucchini, sliced 1 large onion cut into chunks 1 green pepper, cut into strips 2 cloves garlic, minced 2 tbs olive oil 16 oz Italian stewed tomatoes 8 oz can tomato sauce 1 tsp oregano 1 tsp basil 1/2 tsp salt 8 oz rigatoni pasta 1 oz shredded muenster cheese Instructions:Micro cubed eggplant to soften slightly. Saute eggplant, zucchini, onion, pepper & garlic. Saute til vegetables are soft. Add tomatoes, sauce & spices. Simmer uncovered another 10 min. or until some of the liquid is absorbed. Boil Rigatoni or any other pasta al dente. Rinse. Serve eggplant mixture on top of pasta Top with shredded cheese & parmesan if desired.Click Here To Return To The Recipe List This Page Generated By: |